| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Beer, Brewing |
54 |
Servings |
INGREDIENTS
| 3 1/3 |
lb |
Munton & Fison plain light |
|
|
Extract |
| 4 |
lb |
Alexanders pale unhopped |
|
|
Extract |
| 1/2 |
lb |
Black patent malt |
| 1/4 |
lb |
Roasted barley |
| 1/2 |
lb |
Crystal or cara-pils malt |
| 1/2 |
lb |
Steel cut oats |
| 1 |
oz |
Hallertauer hops (boil) |
| 3/4 |
oz |
Fuggles hops (boil) |
| 1 |
oz |
Cascade hops (finish) |
| 1/2 |
oz |
Cascade hops (dry) |
| 14 |
g |
Muntona ale yeast |
|
|
Irish moss |
|
|
Water crystals |
INSTRUCTIONS
This is the third of a series of experiments in brewing oatmeal stouts. It
is an extract brew, with specialty grains being added in the standard
stovetop method and removed at boil. Grains are cracked with a rolling
pin and boiled for 30 minutes before straining. The finishing hops are
added 5 minutes before the end of the boil. The dry hopping is done
after 4 days in the primary. This turned out real fruity, probably because
of the Alexander's. Dry hopping also helped, again the amount of steel
oats to other grains was too low. To get opaqueness it was necessary to
use at least 1-2 pounds of dark malt extract; because I didn't do that,
this was more of a brown ale in color and body. Final Gravity: 1.018
Recipe By : Jay Hersch
From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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